THE ROASTED VEGETABLE: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsa, Dips, Sandwiches, and Salads

Andrea Chesman, Author . Harvard Common $12.95 (192p) ISBN 978-1-55832-168-7 ISBN 978-1-55832-169-4

How best to highlight the flavors of vegetables in traditional dishes? Chesman, author of the James Beard Award–nominated The Vegetarian Grill, advocates roasting. She elaborates the secrets of the art in this cookbook-cum-reference volume. Some of the most useful material is not in the form of recipes, but in a thorough chart listing vegetables and their roasting times, as well as any special methods required (e.g., wrapping beets in foil). Side dishes are exceedingly simple: World's Best Green Beans are tossed with olive oil and salt, then roasted; Quick Roasted Corn receives much the same treatment. More complicated recipes combine various roasted components, such as an Indian Summer Pepper Relish with scallions and basil, and Cranberry-Nut Wild Rice Salad with a sherry vinegar and Dijon mustard vinaigrette. These dishes are not particularly labor-intensive, but they often split up what is traditionally a one-pot recipe, making preparation more involved. Lemon Risotto with Roasted Summer Vegetables, for example, requires roasting zucchini, summer squash, green beans and bell peppers while cooking the risotto on the stovetop. The book is mostly vegetarian, but not aggressively so—recipes such as Saffron Pasta with Roasted Peppers give the option of using chicken broth. (Feb.)

Reviewed on: 01/21/2002
Release date: 01/01/2002
Paperback - 240 pages - 978-1-55832-169-4
Open Ebook - 240 pages - 978-1-55832-500-5
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